Bright salad with strawberries, avocado, quinoa, and citrus dressing. Light, fresh, and perfect for summer meals.
# What You'll Need:
→ Grains
01 - 1 cup quinoa, uncooked
02 - 2 cups water
03 - 1/2 teaspoon salt
→ Fruits & Vegetables
04 - 1 cup strawberries, hulled and sliced
05 - 1 large avocado, diced
06 - 1 cup baby spinach or mixed greens
07 - 1/4 small red onion, thinly sliced
08 - 1/4 cup fresh basil, chopped
→ Nuts & Seeds
09 - 1/4 cup sliced almonds or pecans, toasted
→ Cheese (optional)
10 - 1/4 cup crumbled feta cheese
→ Dressing
11 - 3 tablespoons extra virgin olive oil
12 - 2 tablespoons fresh lemon juice
13 - 1 tablespoon honey or maple syrup
14 - 1 teaspoon Dijon mustard
15 - Salt and freshly ground black pepper, to taste
# How To:
01 - Rinse quinoa thoroughly under cold water using a fine mesh strainer.
02 - In a medium saucepan, combine quinoa, water, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 12 to 15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and allow to cool completely.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and freshly ground black pepper until fully emulsified.
04 - In a large mixing bowl, combine cooled quinoa, sliced strawberries, diced avocado, spinach or mixed greens, red onion, basil, and toasted almonds or pecans.
05 - Drizzle dressing over the salad. Gently toss to evenly coat all components.
06 - Scatter crumbled feta cheese over top, if desired. Serve immediately.
